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Challenge: Savoring Spring

Dandelion, Apple and Toasted Fennel Seed Salad

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Dandelion, a common weed? I think not! This spring veggie abounds right under our nose, in sidewalk cracks, backyards and beyond. It's a great detoxifying green (clearing out all those heavy wintry foods) and though bitter raw, can be lightened in a simple sauté. You'll likely find your local grocery store is even carrying them! This recipe is a perfect transition, using apples - the fruit that stores best in the winter - and spring greens. The apples sweeten the dandelion leaves, and the toasted fennel seeds add a malty, maple crunch to the salad. This is easy to boot, but wholly unique! Oh, and did I mention delicious?!

Dandelion, Apple and Toasted Fennel Seed Salad

  • Yield: 2-4 servings
  • Prep Time: 5 min
  • Cooking Time: 5 min


  • 2 cups dandelion greens, coarsely cut into ribbons
  • 1 apple, cubed
  • 1 tablespoons ghee or butter
  • ¼ cup raisins
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon raw honey
  • 1 teaspoon freshly squeezed lemon juice
  • ½ teaspoon salt


  1. Toss the dandelion greens and apples together in a bowl. Set aside.
  2. In a small saucepan, over low heat melt the ghee with the fennel seeds and toast until the seeds brown.
  3. Add the raisins, apple cider vinegar, honey and simmer on low until the liquid reduces by half, for about 5 minutes.
  4. Drizzle the warm raisins and fennel seeds over the dandelion greens and apples, mixing together until the edges of the dandelion greens wilt.
  5. Toss with the lemon juice and salt, and serve.

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